Recent content by Patrick Markovics

Just have to give a shout out to Northern Brewer. I ordered a couple of little big mouth bubblers and they got here last friday and one of them was broken. I emailed them and no questions, they shot back an email saying that a replacement bubbler was on it's way this morning. That's just...

I'm thinking of adding some toasted oak chips to my second batch of elderberry wine, but I'm not sure if it'll add too much tannin. Where is the best place for reading up on oaking wines and learning about that process?

The little big mouth bubbler is ~1.4 gallons. But that is the type of harness I'm looking for.

Does anyone know where I could get some carry harnesses for the little big mouth bubbler? I know it's a smaller carboy but, wet glass is slippery.

I've got three of them going right now, each with a different yeast, one with Safecider AS-2, lalvin d47 and redstar classique, I added pectic enzyme and fermaid o, just as a little experiment, lol. And I've got four more full bottles just sitting waiting for me to decide what to do with.

Found this glass cider bottle a couple months ago at an organic food store. It's 96 oz and seems to work great, when taking a gallon batch with fruit in it, to rack to, to prevent excess headspace. It takes a 5 gallon carboy bung. And as a plus, the cider is tasty. If you are in Northern...

For information, I am a newbie to ciders and wine making. On 10/28/23 I started this, the recipe is: one gallon of kirkland apple juice 24 oz frozen raspberries thawed, placed in a mesh bag and I added two glass weights to sink it 1/4 cup chocolate nibs toasted @350 for 15 minutes 1 stick...

So I started it on 10/29/23 and it looks like half of it is turning into lees. I added 1 tsp of pectic enzyme, wondering if it's too late to add more.

Ok I've made a gallon of JAOM for my brother that lives in Tennessee, I'm in California. How do I mail it to him, without breaking any federal laws.

18-24 months is what I'd read once, I wasn't sure it that was right. Thank you for confirming that.

So I just bottled a gallon of elderberry wine that I started on 7/15/23. About how long should I leave it be until it's ready to drink. Picture of the bottled wine

I did not know honeysuckle was edible. the japanese honeysuckle flowers and nectar are and they are actually breeding the plant for berries, similar to blue berries in color and up to the size of grapes. Search for Japanese Haskap or Sweetberry honeysuckle.

I used Red star Classique, but that's what I had. Lalvin d47, 71b, 1118 would all probably be good. You could also use a mead yeast from Mangrove jacks or a Belgian ale yeast. It all depends on what your flavor profile is, what your target abv is, how sweet you want it without having to...

I'm a newbie also. But where did you get the apple cider? Check the ingredients list to see if there is anything besides apple cider in it. Potassium sulfate and sodium benzoate are preservatives and will kill yeast and are commonly added to juice. What's the temperature where you have...

Just a note, that if you do decide to do it, it took all 4.4 lbs and a 1/2 cup honey to get to 1.090 with a full gallon of water. I'm going to ignore the sugar from the candied citron, lol.